Go back to a delicious classic with this zesty citrus special! A sugary lemon icing saturates a vanilla bean buttercake, making it moist and full of flavour.
- 200 g unsalted butter, chopped at room temperature
- ¾ cup caster sugar
- 2 tsp vanilla bean paste
- 3 eggs, at room temperature
- ⅓ cup milk
- 1 ⅔ cups self-raising flour
- thinly shredded fresh lemon rind, to decorate
- 1 ½ cups icing sugar mixture
- 1- 1 ½ tbsp lemon juice
- Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
- Beat butter, sugar and vanilla in a small bowl of an electric mixer until fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
- Stir in milk and flour in two batches until combined. Spoon into prepared pan. Smooth over top.
- Cook in a moderately slow oven (160C) for about 50 to 55 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 15 minutes. Turn out onto a wire rack to cool.
- To make lemon icing, place icing sugar in a bowl. Stir in enough juice until smooth and a thick, pouring consistency.
- Pour over cake. Stand at room temperature until set. Decorate with lemon rind.
Replace lemon juice and rind with lime or orange.
Cake can be made up to two days ahead. Store in an airtight container.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||11.0 g|
|Total carbohydrates||52.0 g|
|- Sugars||35.9 g|
|Dietary fibre||1.0 g|